Roast Beef With Oven-Roasted Tomato Salsa Recipe

Name: Roast Beef With Oven-Roasted Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds plum tomatoes, sliced crosswise 1/3 inch thick; 1 tablespoon extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 teaspoons whole thyme leaves, plus 2 teaspoons chopped; 2 tablespoons chopped parsley; 2 tablespoons aged balsamic vinegar; 1/2 tablespoon yellow mustard seeds; 1/2 tablespoon coriander seeds; 1/4 teaspoon allspice berries; 1 1/2 teaspoons sugar; Kosher salt; 1 beef eye of round roast, trimmed of all visible fat; 1 tablespoon vegetable oil; Watercress, for garnish

Servings: persons

3 pounds plum tomatoes, sliced crosswise 1/3 inch thick
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 teaspoons whole thyme leaves, plus 2 teaspoons chopped
2 tablespoons chopped parsley
2 tablespoons aged balsamic vinegar
1/2 tablespoon yellow mustard seeds
1/2 tablespoon coriander seeds
1/4 teaspoon allspice berries
1 1/2 teaspoons sugar
Kosher salt
1 beef eye of round roast, trimmed of all visible fat
1 tablespoon vegetable oil
Watercress, for garnish

1
Preheat the oven to 250u00b0. On 2 large rimmed baking sheets, toss the tomato slices with the oil. Arrange in a single layer, season with salt and pepper and sprinkle with the thyme leaves. Bake for about 1 hour and 30 minutes, until the tomatoes are very firm and partially dried; rotate the sheets halfway through baking. Let the tomatoes cool slightly, then coarsely chop them.
2
In a bowl, combine the chopped tomatoes, chopped thyme, parsley and the balsamic vinegar. Season with salt and pepper.
3
In a small skillet, toast the mustard and coriander seeds with the allspice berries over moderate heat until fragrant and lightly browned, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely; grind to a powder. Stir in the sugar and 1 1/2 teaspoons of salt. Rub the mixture all over the roast and let stand at room temperature for 30 minutes, turning occasionally.
4
Preheat the oven to 400u00b0. In an ovenproof skillet just large enough to hold the roast, heat the vegetable oil until shimmering. Add the beef; cook over moderate heat until browned all over, about 3 minutes per side. Transfer the skillet to the oven. Cook the roast, turning a few times, for about 30 minutes, until an instant-read thermometer inserted in the center registers 120u00b0 for rare. Transfer the roast to a carving board to rest for 15 minutes.
5
Thinly carve the roast beef across the grain and arrange on a platter. Garnish with the watercress and serve with the tomato salsa.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds plum tomatoes, sliced crosswise 1/3 inch thick, 1 tablespoon extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, Roast Beef With Oven-Roasted Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef With Oven-Roasted Tomato Salsa

How did you like this recipe?

Frequently Asked Questions